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Ingredients:
- Flour - 2 cups
- Sugar - 1 cup
- Eggs - 4
- Baking powder - 1 tablespoon
- Vanilla essence - 1 teaspoon
Instructions:
- Preheat the oven to 180°C.
- In a bowl, sift the flour and baking powder together.
- In another bowl, beat the eggs and sugar until light and fluffy.
- Add the vanilla essence to the egg mixture.
- Gently fold in the sifted flour mixture.
- Pour the batter into a greased cake tin.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing it from the tin.
How to Prepare:
To prepare this delicious cake, start by preheating your oven to 180°C. While the oven is heating up, you can gather all the necessary ingredients and sift the flour and baking powder together in a bowl. In a separate bowl, beat the eggs and sugar together until they become light and fluffy. Add the vanilla essence to the egg mixture and gently fold in the sifted flour mixture. Make sure the batter is well combined before pouring it into a greased cake tin. Place the cake tin in the preheated oven and bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean. Once the cake is baked, allow it to cool completely before removing it from the tin.
Preparation Time:
The preparation time for this cake is approximately 10-15 minutes, and the baking time is around 30-35 minutes.
Servings:
This delicious cake can serve around 8-10 people, depending on the size of the slices.
Nutrition Facts:
- Calories: 250
- Protein: 5g
- Carbohydrates: 40g
- Fat: 8g
Tips:
- To enhance the flavor of the cake, you can add a pinch of cinnamon or nutmeg to the batter.
- For a moist texture, you can add a tablespoon of yogurt to the batter.
- Make sure to grease the cake tin properly to prevent the cake from sticking.
FAQs:
Q: Can I replace the all-purpose flour with whole wheat flour?
A: Yes, you can substitute the all-purpose flour with whole wheat flour, but the texture and taste of the cake may vary slightly.
Q: Can I use butter instead of oil in this recipe?
A: Yes, you can use melted butter as a substitute for oil in this recipe. However, it may affect the texture of the cake.
Q: Can I add nuts or dried fruits to the batter?
A: Yes, you can add chopped nuts or dried fruits to the batter to add some extra flavor and texture to the cake.
Q: How long can I store this cake?
A: This cake can be stored in an airtight container for up to 3-4 days at room temperature.
Q: Can I frost this cake with buttercream?
A: Yes, you can frost this cake with buttercream or any other frosting of your choice.
Q: Can I make this cake without eggs?
A: Yes, you can try using egg substitutes like mashed bananas or applesauce in place of eggs. However, the texture and taste of the cake may be slightly different.
Q: Can I use this recipe to make cupcakes?
A: Absolutely! You can use the same batter to make delicious cupcakes. Just adjust the baking time accordingly.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake for up to a month. Wrap it tightly in plastic wrap and place it in a freezer-safe container.
Q: Can I add chocolate chips to the batter?
A: Yes, you can add chocolate chips to the batter for a chocolate chip cake variation. Just fold them in after combining the flour mixture with the egg mixture.
Q: Can I use this recipe to make a gluten-free cake?
A: No, this recipe contains all-purpose flour, which is not gluten-free. If you require a gluten-free alternative, you can try using a gluten-free flour blend.
Q: Can I use any other flavoring instead of vanilla essence?
A: Yes, you can use other flavorings like almond extract or lemon zest to add a different taste to the cake.
Q: Can I reduce the amount of sugar in this recipe?
A: Yes, you can adjust the amount of sugar according to your preference. However, keep in mind that it may affect the taste and texture of the cake.
Q: Can I add food coloring to the batter?
A: Yes, you can add a few drops of food coloring to the batter to create a colorful cake. Just make sure it is food-grade and safe for consumption.
Q: How can I prevent the cake from sinking in the middle?
A: To prevent the cake from sinking in the middle, make sure not to overmix the batter and avoid opening the oven door while the cake is baking.
Q: Can I use this recipe to make a vegan cake?
A: No, this recipe contains eggs. To make a vegan cake, you will need to use egg substitutes like flaxseed meal or silken tofu.
Q: Can I add cream cheese frosting to this cake?
A: Yes, you can use cream cheese frosting as a delicious topping for this cake. It pairs well with the flavors of the cake.
Q: Can I make this cake without a cake tin?
A: If you don’t have a cake tin, you can try using a baking dish or even a muffin tray to bake individual portions of the cake.
Q: Can I add grated carrots or zucchini to the batter?
A: Yes, you can add grated carrots or zucchini to the batter to make a carrot or zucchini cake variation. Just make sure to squeeze out any excess moisture from the grated vegetables before adding them to the batter.
Q: Can I substitute the sugar with honey or maple syrup?
A: Yes, you can replace the sugar with honey or maple syrup. Keep in mind that it may affect the texture and sweetness of the cake.
Q: Can I use this recipe to make a marble cake?
A: Yes, you can create a marble effect by dividing the batter in half and mixing cocoa powder into one half. Alternately spoon the plain and chocolate batter into the cake tin and swirl them together with a knife or toothpick.
Q: Can I add lemon juice or zest to the batter?
A: Yes, you can add lemon juice or zest to the batter for a refreshing citrus flavor. It pairs well with the sweetness of the cake.
Q: Can I use this recipe to make a two-layer cake?
A: Yes, you can double the recipe to make a two-layer cake. Just divide the batter equally between two cake tins and adjust the baking time accordingly.
Q: Can I use this recipe to make a birthday cake?
A: Yes, this cake can be easily customized for a birthday celebration. You can decorate it with frosting, sprinkles, or fondant to make it more festive and special.
Q: Can I add chopped fruits to the batter?
A: Yes, you can add chopped fruits like strawberries, apples, or bananas to the batter for a fruity twist. Just make sure to adjust the baking time accordingly, as the moisture content of the fruits may affect the baking time.
Q: Can I add yogurt instead of milk in this recipe?
A: Yes, you can use yogurt as a substitute for milk in this recipe. It will add a tangy flavor and moistness to the cake.
Q: Can I use this recipe to make a sponge cake?
A: No, this recipe is not suitable for making a traditional sponge cake. Sponge cakes typically require a different method and ratio of ingredients.
Q: Can I add raisins or dried cranberries to the batter?
A: Yes, you can add raisins or dried cranberries to the batter for a sweet and chewy texture. Just soak them in hot water or juice before adding them to the batter to ensure they plump up.
Q: Can I use this recipe to make a coffee cake?
A: No, this recipe does not include coffee as an ingredient. If you want to make a coffee-flavored cake, you can add a tablespoon of instant coffee dissolved in a small amount of hot water to the batter.
Q: Can I decorate this cake with fondant?
A: Yes, you can cover this cake with fondant to create a smooth and professional-looking finish. Just make sure to apply a thin layer of buttercream frosting before applying the fondant to help it adhere to the cake.
Q: Can I make this cake without a mixer?
A: Yes, you can make this cake without a mixer. Simply whisk the eggs and sugar together vigorously until they become light and fluffy, and then mix in the other ingredients using a whisk or a wooden spoon.
Q: Can I substitute the all-purpose flour with almond flour or coconut flour?
A: No, almond flour and coconut flour have different properties and cannot be substituted one-to-one for all-purpose flour in this recipe. If you want to use these alternative flours, you will need to modify the recipe and adjust the quantities of other ingredients accordingly.
Q: Can I use this recipe to make a sheet cake?
A: Yes, you can use this recipe to make a sheet cake by pouring the batter into a rectangular baking pan. Just be sure to adjust the baking time as sheet cakes may require slightly longer to bake.
Q: Can I add chocolate ganache to this cake?
A: Yes, you can drizzle or spread chocolate ganache over the cake to add a rich and decadent touch. It will complement the flavors of the cake perfectly.
Q: Can I use this recipe to make a pineapple upside-down cake?
A: No, this recipe is specifically for a basic vanilla cake. If you want to make a pineapple upside-down cake, you will need to follow a different recipe that includes the necessary ingredients and steps for that specific cake.
Q: Can I add grated coconut or desiccated coconut to the batter?
A: Yes, you can add grated coconut or desiccated coconut to the batter to give the cake a tropical twist. It will add both flavor and texture to the final result.
Q: Can I add cream of tartar to the batter?
A: Cream of tartar is an acidic ingredient commonly used in recipes that call for beaten egg whites. Since this recipe does not require beaten egg whites, there is no need to add cream of tartar.
Q: Can I use vegetable oil instead of canola oil?
A: Yes, you can substitute vegetable oil for canola oil in this recipe. Just keep in mind that the flavor and texture of the cake may vary slightly.
Q: Can I use this recipe to make a red velvet cake?
A: No, this recipe is specifically for a basic vanilla cake.
